Vegan Lasagna Toast. It’s a thing! I swear! Ok, I made it up, but that doesn’t negate its thing-ness. Here’s how it came to be.
Every so often, I make the Best Damn Vegan Lasagna. If you’ve made this delectable dinner, you know that it really is the best, and can even impress those who are still eating dairy cheese. It gets a thumbs up from my kids, which is the highest form of praise. Anyway, the lasagna is made up of three separate components, pictured below. They are:
- Protein-Packed Marinara Sauce (or Vegetable Bolognese, or a mix)
- Vegan Spinach Ricotta
- Savory Cashew Cream
One afternoon when filming the video for aforementioned vegan lasagna, I ended up with extra portions of all of the components and stashed them in the fridge. A few days later, it was time to make dinner, and I had zero plan. Please tell me this has happened to you too, so I feel less alone in my shame. Thank you.
I spied a gorgeous loaf of homemade sourdough bread that was baked with love by the love of my life, my husband Michael. So, it seemed only right to cut a few thick slices of the bread and toast them under the broiler.
Then, I had the bright idea to rub a cut garlic clove all over the hot surface of the toasted bread, and slather it with vegan spinach ricotta.
Furthermore, my hungry brain determined that a layer of protein-packed marinara sauce would be the natural fit for the next topping.
And finally, a generous drizzle of savory cashew cream seemed the only logical choice to be poured on top of each slice.
But I couldn’t stop there, no! A quick trip under the broiler, and the cashew cream thickened up in the heat and developed those gorgeous shiny brown spots on top. Nary a drop of oil was used in this entire process, if you can believe it.
I’m sorry for the drool coming out of your mouth right now. If I had the ability to pass a napkin through the screen, I surely would.
Now if you’ll excuse me, I need to go find a napkin.
Vegan Lasagna Toast
Savory Cashew Cream
- 2 cups raw cashews*
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon chickpea miso, optional (any light miso will work)
- 1 teaspoon salt
- 1 Tablespoon unseasoned rice vinegar or apple cider vinegar
Protein-Packed Marinara Sauce
- 2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1/2 cup red lentils, picked over and rinsed in a fine mesh strainer
- 2-3 cloves garlic, minced
- 1 teaspoon salt, more to taste
- 1 teaspoon dried oregano, optional
- 1 teaspoon olive oil, optional
- 2 1/2 cups water
Vegan Spinach Ricotta
- 1 cup raw cashews
- 10-12 ounce firm or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)
- 2 cups fresh baby spinach or 1 cup frozen spinach
- ¼ cup fresh basil leaves
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon light miso (white, yellow, or chickpea)
- 2 Tablespoons nutritional yeast flakes
Make the Savory Cashew Cream
- Blend all ingredients in a high-speed blender or food processor until creamy and smooth.
Make the Marinara Sauce
- Heat 4 quart (or larger) saucepan over medium heat. Click here for Instant Pot/Pressure Cooker instructions.
- Sauté the garlic and salt in water or olive oil for 30 seconds or so, just to wake up the garlic flavor.
- Add the oregano, if using.
- Stir in the sweet potato and lentils, and cook for a minute or so.
- Add water, then bring to a boil, and reduce to a medium simmer.
- Simmer for 10-15 minutes until lentils are soft.
- Add in crushed tomatoes, and simmer for another 5 minutes to let the sauce come together.
Make the Vegan Spinach Ricotta
- In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
- Add the tofu, spinach, and basil and pulse until thoroughly combined.
Assemble the Lasagna Toast
- Preheat oven to broil at 450F.
- Thin savory cashew cream with water until it is a pourable consistency.
- Place bread slices on an oven-safe rack on a sheet pan. You can also place them on parchment paper directly on the sheet pan.
- Toast bread on top rack of oven until golden brown, 2-3 minutes. Watch carefully so it doesn't burn!
- Flip bread over and toast the other side, 2-3 minutes. Keep your eye on it!
- Cut a clove of garlic in half and rub it on the hot surface of each piece of toast. (optional step)
- Spread a generous layer of vegan spinach ricotta on each slice of toast, about 1/2 cup per slice, depending on the size of the bread.
- Spread on a 1/4 cup of marinara sauce on top of the ricotta layer.
- Drizzle savory cashew cream over the marinara sauce, about 1/4 cup per slice.
- Broil for 2-5 minutes or until the cashew cream has browned in some spots. Be vigilant to remove from the oven before it gets too browned. It happens quickly!
- Serve and enjoy!